The great food flight | The Source SA – food, wine and reviews


A RARE second of quiet has fallen within the kitchen restaurant at Mayura Station. All these gathered watch with rapt consideration as chef Mark Wright places the ending touches on a minimize of beef prepared for the desk.

It’s not simply any beef; its Mayura wagyu with a 9+ marble rating — virtually actually off the charts when it comes to high quality, flavour and value. And it’s not simply any group; amongst these assembled are food legend Cheong Liew, his former protege and now prime chef Simon Bryant and Mayura managing director Scott de Bruin.

The group are right here to plan a uncommon and specialised providing for Tasting Australia, to be held in and round Adelaide in April over 10 days. Bryant, pageant director, and Liew, moving into Maggie Beer’s footwear as ambassador this yr, and their group, have given rise to the thought of making one-off constitution flights to premium regional food places, delivering simply 50 friends from Adelaide to places the place they’ll pattern food and wine icons at their freshest, in firm with a number of the best cheffing and beverage skills SA has to supply.

Three have made the minimize this yr — Mayura Station within the South East, Coffin Bay on the Eyre Peninsula and Kangaroo Island.

Grant Jones sits down with Luke and Ben Keary to style check Australia’s costliest Wagyu steak from Vic’s meat in Pyrmont.

Australia’s costliest wagyu steak

Mayura was chosen for its homegrown, full-blood wagyu beef, which has been farmed on the station since de Bruin took a winger on importing wagyu cattle from Japan — their conventional residence — and started breeding them 20 years in the past. Not lengthy into the method, Liew, then a rising star and head chef of Adelaide scorching spot The Grange, was among the many first to determine the product ought to function on his menu.

“To say you’re going to do Japanese-style cattle in Australia (in those days) … it’s quite brave. Your old man probably said you’re going to lose the family farm,” Bryant says to de Bruin. “After it’s happened, it’s a no-brainer. When you talk about Mayura (now), you could map the best restaurants in Australia by who you are supplying.”

Wagyu interprets as “Japanese cow”. Bred over the centuries in isolation, it developed a fame because the best beef on the earth — closely marbled with flavour-giving fats — and revered as a nationwide treasure in Japan.

At Mayura, particular fridges dry age particular cuts to activate an enzyme within the meat that tenderises it and will increase the flavour. De Bruin describes it because the Rolls Royce of beef — constant in high quality and style.

media_cameraBeef supreme: A wagyu beef dish at Mayura Station. Picture: Heidi Linehan
media_cameraPlating up: Chef Mark Wright prepares wagyu beef for cooks Simon Bryant, Cheong Liew and Mayura Station managing director Scott de Bruin. Picture: Heidi Linehan

“We produce full-blood wagyu cattle — it’s quite a distinction — these are pure wagyu. Mayura is the largest privately owned full-blood wagyu herd in Australia. We’d be one of the biggest in the world,” he says.

The South East offers the right setting for cattle breeding however main-edge science performs its half. “Here we are at the forefront on genetic work. We’ve been fortunate enough to breed some of the best bulls in Australia and those cattle have had huge influence on the quality of beef we produce,” he says.

“You need to get vitamin proper. The offspring are all grain-fed.

“We are a totally vertically built-in arrange. We do all the administration right here, develop all of the grain the cattle eat. Some issues we will’t do right here as a result of, once we end our cattle, half their ration is definitely chocolate, for the sugar and fats. It has an enormous affect on the flavour of meat.”

The farm provides prime eating places around the globe in Singapore, China and Dubai, together with three Michelin-star restaurant eight 1/2 Otto e Mezzo Bombana in Hong Kong.

Here, at Mayura, Tasting Australia Airlines friends will feast on beefy choices cooked by Liew and Mayura chef Wright.

The last menu continues to be underneath wraps however Liew says the entire expertise will probably be unique: “We’ve chartered the whole plane. The idea is for real top-end entertaining for the day. I’ll be cooking one dish — the poached beef, mosaic of vegetables with abalone, with a pinot sauce.”

Tasting Australia occasion supervisor Ross Ganf says the thought got here out of the problem of assembly the wants of time-poor foodies. “This is a one day in-one day out, all on the same day event. We were talking about the decadency of flying in for lunch — it’s amazing,” he says. There might be further aspect journeys and experiences for every vacation spot, all food or beverage associated.

media_cameraParadise: A jetty at Coffin Bay on the Eyre Peninsula. Picture: SA Tourism Commission

At Coffin Bay, Africola genius Duncan Welgemoed will probably be working with Morgan McGlone of Belle’s Hot Chicken in Melbourne, to current well-known Coffin Bay oysters and a raft of recent seafood delicacies.

“Morgan McGlone … is one of my best friends and we’ve cooked together heaps of times,” Welgemoed says. “Belles Hot Chicken is about South Carolina fried hen however Morgan has labored everywhere in the world, together with as head chef for Sean Brock, who’s certainly one of America’s most necessary cooks, from a restaurant referred to as Husk, which showcases the best of southern delicacies on the very highest degree. That southern type has its roots in Africa in order that’s why it’s fairly straightforward for us to work aspect by aspect.

“There shall be some unimaginable seafood from Coffin Bay, Port Lincoln — we’ll undoubtedly showcase that aspect of it. There are different fairly superb producers in that area I’d wish to showcase (together with) Jason Stephenson from Boston Bay — he grows a few of the best (free-vary) pig in SA.”

On the Eyre Peninsula, beverage maven Nick Stock will match wine with the food.

“It starts well before they get to Coffin Bay — we are putting together a curated, in-flight beverage offering — an opportunity to make the journey as delicious as the destination,” Stock says. “The wine story of SA is usually considered being such a basic one as a result of it has robust regional branding. But we discover ourselves in 2018 and the story can also be a really modern one, with intelligent issues occurring in locations just like the Adelaide Hills and conventional areas. It’s a brand new mind-set and a brand new means of approaching the entire course of.

“I’ll be specializing in each ends of the spectrum — taking some basic white wines due to the seafood providing — some mild reds and then some very new, edgy, thrilling, virtually avant-garde wines as properly, which characterize the courageous new era of winemakers who’ve popped up round SA.”

media_cameraEnchantment: A coastal boardwalk on Kangaroo Island. Picture: SA Tourism Commission

Welgemoed will even be cooking on Kangaroo Island in firm with Norbert Niederkofler from three Michelin-starred St Hubertus in Italy and JP McMahon from Michelin-starred Aniar in Ireland.

Welgemoed says: “Kangaroo Island is much more numerous. There’s unimaginable seafood, there’s partridge, there’s pheasant, agriculture, so we need to showcase that in a really massive method.

“There are elements and merchandise that you simply get there that you simply simply don’t see in higher SA.

I’ll be there cooking with our program cooks and additionally curating it logistically and overseeing the complete expertise.”

The tour will embrace visits and tastings at Islander Estate Vineyard and KI Spirits. Co-owner Sarah Lark says their gins would be the remaining style of Kangaroo Island for visitors on the day.

“We will have my husband, Jon, here and his brother, Bill, who is from the Lark Distillery (Tasmania) and the godfather of the industry. We (will) have a little gin versus whisky, brother versus brother tete a tete,” Lark says.

“It’s going to be the first time these two have actually appeared together. Bill’s just celebrated 25 years. He had the laws changed to allow for boutique distilling in Australia. He’s won all sorts of accolades around the world for his whisky.”

Tasting Australia is on in Adelaide from April 13-22. Program particulars at tastingaustralia.com.au/

TASTING AUSTRALIA HIGHLIGHTS

GLASSHOUSE KITCHEN

Tasting Australia’s showpiece eating expertise — the melting pot the place worldwide, nationwide and native cooks come collectively to organize a one-of-a-type menu and an unforgettable night of premium food and drinks in a spectacular setting. Each night time has a unique theme: from Fire to Rivers & Seas, Spice to The Romans. Headline cooks embrace Christian Puglisi of Relæ in Copenhagen, Rodolfo Guzman of Borago in Chile, Mehmet Gürs of Mikla in Turkey and Dan Hunter of Brae in Victoria

Open each night (besides Monday, April 16), $175-$290, 4 programs and premium drinks.

THE CUBE SURREALIST BALL

Unleash your thoughts. Explore the magical thriller world of The Cube at d’Arenberg vineyard for one night of extravagant decadence. This gala occasion can be harking back to the Rothschild Surrealist Ball the place visitors together with Salvador Dali and Audrey Hepburn explored the bounds of their creativeness. Discover, be impressed and be amazed by the scrumptious d’Arenberg wines and artistic snacks ready by three Michelin-starred chef Norbert Niederkofler of St Hubertus in Italy and native stars.

Saturday, 14 April, $280

NEAT

It’s a nationwide judging. It’s an awards ceremony and tasting occasion. It’s a bar takeover. It’s NEAT; a celebration of all issues distilled round Australia. The nationwide distillery business will come collectively for a recent new award collection recognising the ingenuity and power amongst Australian distillers. Distillers are invited to enter their gin, whisky, vodka, rum, amaros and extra for judging by an skilled panel together with Australian stalwart and multi-award winner Bill Lark of Lark’s Distillery in Tasmania. The public can attend the awards ceremony and style the highest drops and meet the makers. Later, discover Adelaide and uncover a bustling small bar scene the place the nation’s distillers can be ready to satisfy, greet and satiate.

Thursday, April 19, $85 (awards ceremony and tasting), bar takeovers, free

FRESH WINE DISCO

Are you able to social gathering down? Embrace the free-flowing elixirs, killer disco bump and open minds of the Fresh Wine Disco; a celebration of the 2018 classic poured by the winemaker, immediately from the demi-john to your glass simply weeks after harvest from the vine. Following the promote-out success of 2017 and now in a bigger venue — The Manor at Basket Range — Fresh Wine Disco is about within the heartland of the pure, low-intervention winemaking motion of the Adelaide Hills. Let your hair down, prolong your palate and share the expertise with enjoyable-loving pals.

Saturday, April 21, $90

TASTING AUSTRALIA AIRLINES

Mayura Station: Friday, April 13, $550

Coffin Bay: Saturday, April 14, $495

Kangaroo Island: Friday, April 20, Saturday, April 21, Sunday, April 22, $550

Fly up, up and away with Tasting Australia Airlines to expertise one thing past particular.



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